Sandy came up the ultimate quiche recipe for her brunch on Sunday. We did a dry run last night before the birthday bash on Sunday. Afterall, what would a brunch be if there wasn’t quiche? Quiche and brunch are synonymous like gin and tonic or shoes and socks, they just go together as soon as you reference one, the other comes to mind.
With a little bit of searching online, an ounce or two of ingenuity and a generous dose of additional seasonings, Sandy found a recipe combination to start from and then worked to create a lovely vegan rendition of an old time classic. The basic components appeared in several places, at least two of them on About.com. So, she worked from there to craft this dish and bring a quiche to our table, that would please any cheese and egg aficionado, of which Sandy was both before going vegan. Here is the short list to that coveted entree of Sunday brunches.
Sausage and Red Pepper Quiche
Makes 4-6 generous servings.
by S. Boulton
1 lb of firm tofu, drained and pat dry
1/2 C soy creamer or regular soy milk (almond milk would work too, just not sweetened or vanilla flavored)
1/4 C fresh basil
2 Tbsp liquid aminos
2 Tbsp nutritional yeast
1 Tbsp dry Italian seasoning
2-3 tsp turmeric, add more or less based on desired color (the more turmeric, the more yellow it becomes)
1 tsp garlic powder
Cracked pepper to taste
2 C browned sausage, diced (I used GimmeLean, but crumbles or diced Italian sausage links would work too)
1 C shredded vegan cheddar cheese, divided in half (I used Daiya, but any vegan cheese and flavor would work)
1 C chopped red bell peppers
1/4 C fresh parsley
1 frozen pie crust (I used Marie Callendar and it was lovely, but you could use one of your own creation too)
Make it Happen:
Thaw pie crust and pre-bake according to package instructions, set aside to cool.
In food processor or blender, blend together tofu, creamer, fresh basil, liquid aminos, nutritional yeast, Italian seasoning, turmeric, garlic powder and cracked pepper until smooth and slightly pourable.
Meanwhile, simmer sausage in lightly oiled saute pan until lightly browned. Remove from pan and lightly saute red pepper until softens a little. In large bowl, mix together sausage, red pepper, fresh parsley, tofu mixture and 1/2 C of shredded cheese. Pour into cooled pie crust and top with remaining 1/2 C of cheese.
Cover and bake in 425 degree oven 40 minutes. Uncover, turn and continue baking for another 20 minutes or until knife that you put next to center comes out pretty clean, only slightly moist. Let stand for 10-15 minutes before serving.
This quiche is sophisticated and well appointed. It is hearty and light like a quiche wants to be. It is overflowing with flavor and void of all harmful cholesterol and animal products.
You are going to really love this one. Treat yourself and your family this weekend.
Have a delicious day.
Tags: compassionate eating, dairy free, dairy free quiche, going veg, plant based diet, sausage and red pepper quiche, trying vegan, trying vegetarian, vegan brunch, vegan challenge, vegan quiche, vegan wannabe